Description
This Slow Cooker Potato Leek Soup is the ultimate comfort food for busy weeknights or lazy Sunday afternoons. By combining tender Yukon Gold potatoes with the delicate, sweet flavor of sautéed leeks, this recipe delivers a restaurant-quality experience with minimal effort. It is a hearty, budget-friendly meal that is perfect for meal prepping, ensuring you have a wholesome dinner ready to go whenever life gets hectic. This creamy, foolproof classic is sure to become a family favorite.
Ingredients
4 large leeks (white and light green parts only, sliced and cleaned)
2 lbs Yukon Gold potatoes, peeled and cubed
4 cups vegetable broth
1 cup heavy cream or full-fat coconut milk
3 cloves garlic, minced
2 tablespoons unsalted butter
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh chives or crispy turkey bacon bits for garnish
Instructions
Melt butter in a large skillet over medium heat.
Add the cleaned, sliced leeks and sauté for about 5-7 minutes until soft.
Add the minced garlic and cook for 1 more minute.
Transfer the leek mixture into your slow cooker.
Add the cubed potatoes, vegetable broth, dried thyme, salt, and pepper to the slow cooker.
Cover and cook on Low for 6 hours or High for 3 hours, until potatoes are tender.
Use an immersion blender to blend the soup to your desired consistency.
Stir in the heavy cream and heat through for 5-10 minutes.
Adjust seasoning if needed and serve warm.
Notes
Leeks can hide dirt between their layers, so be sure to soak them in water after slicing to clean thoroughly. Use an immersion blender for convenience, or transfer to a stand blender if preferred. Garnish with fresh chives or crispy turkey bacon bits for added texture.
- Prep Time: 15
- Cook Time: 360
- Category: Recipes
- Method: Slow Cooking
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 4g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg